Starting From Seed - When You Should Start What For Garden Success
- mothermademb
- Mar 16, 2025
- 5 min read

Got my planting under way for the upcoming season!
There is a few things I start inside pretty early to ensure they are a strong plant before I set them to their own devices out doors
There are also some things that I started indoors previous years that I wouldn't do again
Let me share what my experiences have been in hopes to aid in your gardening success!!
One of my most favorite things in my garden (aside from everything) is my flowers

I have built up my perrenial beds, and adorn them with lots of different annuals each season
I planted Zinnias, Chamomile, Tickseed, Lilys, Marigolds and Sunflowers last year
And this year I am adding MORE Zinnias, Cosmos, Lavatera, Hollyhocks, Brown Eyed Susan's, Morning Glory, Asters, Purple Cone Flower and Calendula
I cannot wait to delight in the blooming beauty
The most economical way to fill your garden is to start your own plants from seeds, vs buying plants from a greenhouse
A package of seeds ranges from $2-$5 dollars in which you get usually around 75-100+ seeds
Before you get started, you will need to acquire the basics for starting seeds inside
I searched a long time for the best trays to start my seeds in, I ended up investing in a few sets of these trays with controllable humidity domes
They are excellent! They are sturdy and will last many seasons for sure.
I also like that the tray inserts are clear so you can see the root system of the seedling.
I use an Organic Potting Mix to fill my seed trays
One of the MOST valuable tool in my seed starting arsenal is my seedling watering can
It has an extended spout and the head with small holes gently showers the water out
My first year I attempted to slowly water using my conventional watering can which ended up flooding the majority of my seeds (moves them in the soil, buried them deep, too deep to germinate) and I would estimate almost 50% of my seeds didn't germinate
Depending on your home and what you have for windows and warmth you may need to invest in a warming mat for under your seed trays, this will help them get the warmth they seed to germinate successfully.
I have this mat, they are 10" x 20.75" and comes in a 2 Pack, 4 Pack, or 6 Pack depending on how many seeds you're starting!
The last thing you may need to invest in is a grow light to ensure the seedlings have sufficient lighting to grow.
This one comes on a clip base to be able to easily attach it where you need it and the lights are on adjustable arms to position where optimal!
Its worth noting that I am in Manitoba and our last frost date is projected between May 21st - May 31st.
I generally do the majority of my planting first week of June just to be safe, so the plants sewn indoors will date back 2-8 weeks from June 1st
Here is a link where you can identify the date of last frost for your zone: 2025 Frost Dates: First and Last Frost Dates by ZIP Code | The Old Farmer's Almanac | Almanac.com
Following the guidelines below, I will be starting many of my seeds in the next few weeks
When to start seeds indoors
Asparagus -- 10-12 weeks before date of last frost
** It is important to note that you cannot harvest from your asparagus patch until the 3rd year after planting
Beans -- Best sewn directly after the date of last frost has passed
Beets -- 5-6 weeks before date of last frost
** You can sew beets directly, however when sewn indoors you give them a early start on the growing season and can potentially harvest earlier. You can monitor and ensure germination, as they are protected from the cold
Broccoli -- 4-6 weeks before date of last frost
Brussel Sprouts -- 6-8 weeks before date of last frost
Cabbage -- 6-8 weeks before date of last frost
Carrots -- 2-3 weeks before last frost date for summer harvest
** Direct sew carrots outside early summer for fall harvest
Cauliflower -- 4-6 weeks before date of last frost
Corn -- 3-4 weeks before date of last frost
** You can sew corn directly, however when sewn indoors you are better able to monitor and control germination
Cucumber -- 4-6 weeks before date of last frost
Flowers -- 8-10 weeks before date of last frost
Lettuce -- 3-4 weeks before date of last frost
Peas -- 3-4 weeks before date of last frost
**You can sew peas directly, however when sewn indoors you are better able to monitor and control germination. It also gives the plants a head start and therefor they will produce earlier
Peppers -- 6-8 weeks before date of last frost
Pumpkins -- 2-4 weeks before date of last frost
Spinach -- 6 weeks before date of last frost
Squash -- 3-4 weeks before date of last frost
Sunflowers -- 4-6 weeks before date of last frost
Sweet Potato's -- 6-8 weeks for mature slips. Sweet Potato's are started from slips, not from seed potato (like regular potatoes). There are a few ways to start sweet potato slips -- Check out this article for the low down!
Tomatoes -- 6-8 weeks before date of last frost
Turnips -- 5-6 weeks before date of last frost
** You can sew turnips directly, however when sewn indoors you give them a early start on the growing season and can potentially harvest earlier. You can monitor and ensure germination, as they are protected from the cold
Zucchini -- 3-4 weeks before date of last frost
This is a general guide line for starting your garden season inside
I have found over the years, depending on the time and space I have I start different things at different times
Last year I started my squash, zucchini, corn, and pumpkins inside.
For a comparison I sewed some directly alongside the started plants
This year I am going to sew them all directly and see what happens
I was better able to monitor and control germination when starting them inside
However, when compared with seeds I sewed directly, the seeds direct sewn grew faster and stronger than the seeds I had started indoors
Last year I direct sewed my beets, turnips and peas
Turnips did fantastic, beets not so much and peas produced but late in the season so this year I am going to start the peas and beets inside

Gardening is a fun ever evolving experiment to find out what works in your zone, and how to best manage your time and harvests
I would start small, and build over the years as you learn what works and how things grow for you
Once the pests show up, and myriad of other obstacles that come with gardening it can become overwhelming and unmanageable
The goal is to come out of harvest season with something to show for ALL your efforts
The bounty will surely increase over the years
I hope this guide aids in your gardening success!
With Love,
Katie
P.S - Coming out with a Companion Planting Guide in the coming weeks, be sure to check back so you can surround your little seedlings with friends, not foes and maximize your garden bounty
Mother Made is supported by our audience - when you make a purchase through the links in my articles I may earn some coffee money, this is at no additional cost to you. I promise to use the commissions to keep creating free content for you! :) These links are for products I use and LOVE, if I could not find the exact product I have linked something similar.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington

Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name

Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins








Wow!!! This was so informative. I wish I knew all of this prior to my first seedlings - hopefully I haven’t missed out on some now that we are already in April! Hope to grow all my own herbs and some veggies next year :) I will make sure to refer to this blog!